Wednesday, June 21, 2017
Strawberry Shortcake 2 cups Self-Rising Flour 1/2 cup granulated sugar, divided 1/2 cup butter, cut into cubes and chilled well 1/3 cup half-and-half, plus a little extra for brushing the tops 1 large egg 3 cups sliced strawberries 1 cup heavy cream 2 tablespoons powdered sugar Lightly coat an 8x8-inch pan with cooking spray and preheat the oven to 450 degrees. Place flour and 1/4 cup sugar in a large bowl. Stir to combine. Scatter butter pieces on top and use a pastry blender to cut the butter into the flour mixture until there are no pieces larger than a pea. Whisk the half-and-half and egg together and add to flour mixture. Stir with a fork just until dry ingredients are moistened and it forms a dough. Transfer dough to prepared pan and use your fingers to spread it into an even layer. Brush the top of dough with a little half-and-half. Place in oven and bake for 18 to 20 minutes or until golden brown on top. While it is baking, combine strawberries and remaining 1/4 cup sugar in a medium bowl. If desired, you can mash some of the strawberries with a fork. Using an electric mixer, beat cream. Once it starts to thicken, add powdered sugar and continue to beat until soft peaks form. (Note: It helps if you chill the bowl you will be whipping the cream in beforehand.) Cut biscuit into 4 squares. Slice each biscuit in half and sandwich strawberries and whipped cream between the halves. Place extra strawberries and cream on top.